The Flat Iron Steak-
Cut From Shoulder Clod
• Well-marbled for great flavor and tenderness and second only to the Tenderloin in tenderness
• Stays tender, even cooked to well done—never needs marinating
• Versatile as a grill steak, in fajitas, kabobs and stir fry
• Best when cooked to medium-rare or medium
Grill covered, over medium-ash-covered coals, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. If using a gas grill, you may need to heat an additional minute or two.
Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd). Cook,uncovered 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice
Cheese Steak Pizza: Sauté Beef Flat Iron Steak strips with onions and green bell peppers. Spoon on prebaked pizza crust and top with shredded provolone or mozzarella cheese. Broil to melt cheese.
Flat Iron Gyros: Toss Beef Flat Iron Steak strips with garlic, oregano and pepper, then stir-fry. Serve beef in warm pita bread with slivered onion, thin-sliced tomato and creamy cucumber-yogurt dressing.
Wild Mushroom Beef Stroganoff: Lightly season and sauté Beef Flat Iron Steak strips; combine with assorted wild mushrooms that were sautéed in brown butter. Stir in a sour cream stroganoff sauce. Serve over wide ribbon pasta.
Beef, Tomato & Fresh Mozzarella Salad:
Grill Beef Flat Iron Steak to medium rare and carve into thin slices.
Toss with tomatoes, fresh Mozzarella cheese, onions and a chiffonade of fresh basil leaves. Spoon over mixed greens.
Mix balsamic vinaigrette table side to serve with salad.
Petite Tender Steak
Cut from one of the most tender beef muscles
• Shape and size comparable to pork tenderloin
• Performs well sliced into medallions or cooked whole, either roasted or grilled
• Accepts many flavor and sauce profiles well
• Lean and nutritious
Heat oven to 425°F. Place whole Petite Tender on rack in shallow roasting pan.
Do not add water or cover.
Roast 20 to 25 minutes. Remove when instant readout thermometer registers 145°F for medium rare or 160°F for medium .
Let stand 5 minutes before carving.
Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd).
Cook, uncovered 13 to 15 minutes for medium rare (145°F)
to medium (160°F) , turning twice.
Chuck Wagon Steak Potato Skins:
Slice Petite Tender
into medallions and season with a spicy Southwest rub; pan sear to medium rare.
Place medallions into crisp potato skins and top with Monterey Pepper-Jack cheese, bacon and green onions.
Steak Sub with Tomato-Olive Relish:
Grill Petite Tender to medium rare and carve into slices.
Place slices in toasted hoagie roll.
Top with arugula leaves, shaved Romano cheese and fresh Mediterranean-style tomato-olive relish.
Skillet Seared Tender Medallions:
Slice Petite Tender into medallions and sauté in a sizzling skillet to medium rare with onions, green bell peppers and mushrooms.
Serve with roasted country potatoes and garlic bread.
Roasted Vegetable and Grilled Beef Salad:
Grill Petite Tender to medium rare and carve.
Toss with roasted Yukon gold potatoes, beets and shallots.
Lightly drizzle garlic and herb infused olive oil over beef
The Ranch Steak
Versatile for every day meals
• Single portion steak that’s great on the grill, skillet
• Slice, dice or cut into strips for a protein boost in
stir fry and fajitas
• Lean and nutritious
Grill, covered, over medium, ash-covered coals according to table, for medium rare (145°F) to medium (160°F) doneness, turning once.
Heat nonstick skillet over medium heat until hot.
Place steaks in skillet (do not crowd).
Cook, uncovered,according to table, for medium rare (145°F) to medium (160°F) doneness, turning twice.
¾ inch thick: 9 to 12 minutes
1 inch thick: 13 to 16 minutes
Vietnamese-Inspired Steak Spring Rolls:
Beef Ranch Cut Steak in a traditional Asian marinade.
Grill steak to medium rare and slice thinly.
Prepare a citrus-based vinaigrette and toss together with steak,
shredded red cabbage, mint, cilantro and green onions.
Place mixture in rice paper wrapper, roll and
slice on the bias.
Serve with a wasabi-crème fraiche dipping sauce.
Grilled Steak & Roasted Veggie Wrap:
Grill Beef Ranch Cut Steak, rubbed with garlic, thyme and coarse black pepper to medium rare.
Carve beef into slices and toss with roasted red pepper, zucchini, yellow squash and eggplant.
Wrap in large flour tortilla spread with herb flavoured
Ranch Steak Salad:
Season and grill Beef Ranch Cut Steak to medium rare.
Carve into thin slices and toss with romaine lettuce, sweet red bell peppers, grilled corn, fresh Pico de Gallo and French-fried onions.
Drizzle creamy Ancho chili dressing over salad.
More New Cuts
A Denver steak is a cut of beef from the shoulder area of beef often called an under-blade steak. Denver steaks are cut about 3/4-inch thick
The Denver steak is best prepared by broiling, grilling or braising. An overnight marinade before broiling or grilling helps the steak stay tender. Quality marinades contain acids, such as vinegar or citrus juices, to soften tougher meat fibers. A very hot grill or broiler sears the outside quickly without overcooking the inside of the meat.
Cumin-Rubbed Denver Steak With Avocado Salsa Verde
1 pound Denver steaks, cut 1 inch thick
2 teaspoons ground cumin
1 teaspoon garlic-pepper seasoning
1/2 cup tomatillo salsa
1 small avocado, diced
2 tablespoons chopped fresh cilantro
8 small corn tortillas (6 to 7 inches in diameter)
Toppings: Chopped onion, chopped fresh cilantro, chopped tomatoes, crumbled queso fresco, lime wedges
Combine cumin and garlic-pepper seasoning; rub well evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes, over medium heat on preheated gas grill, covered, 12 to 17 minutes for medium rare (145°F) to medium (160°F), turning occasionally. Meanwhile, combine salsa, avocado and cilantro in a small bowl. Slice steaks; season with salt as desired. Top tortillas with equal amounts of beef and avocado salsa. Garnish with toppings as desired. Serves four.